Effects of Gamma Irradiation and Ascorbic Acid on Reducing N-Nitrosamines in Pork Sausage |
Ahn, Hyun-Joo
(Team for Radiation Food Science & Biotechnology, Korea Atomic Energy Research Institute)
Kim, Jae-Hyun (Team for Radiation Food Science & Biotechnology, Korea Atomic Energy Research Institute) Jo, Cheor-Un (Team for Radiation Food Science & Biotechnology, Korea Atomic Energy Research Institute) Kwon, Jong-Suk (Team for Radiation Food Science & Biotechnology, Korea Atomic Energy Research Institute) Song, Hyun-Pa (Team for Radiation Food Science & Biotechnology, Korea Atomic Energy Research Institute) Kim, Hee-Yun (Division of Food Additives, Korea Food and Drug Administration) Byun, Myung-Woo (Team for Radiation Food Science & Biotechnology, Korea Atomic Energy Research Institute) |
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